Fennel Tomato Soup

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This fast and flavorful soup has been a part of my winter repertoire for years.  Fennel is an amazing vegetable and this simple soup lets its delicious taste really shine.

I originally found a recipe for Fennel Tomato Soup from an issue of Vegetarian Times magazine and over time I tweaked it a little here and a little there (adding a healthy dose of greens was an obvious improvement, in my opinion) until it became a recipe I could call my own. Tomato and fennel go together so well; this soup is packed with flavor despite a short ingredient list and prep time.  It’s well-suited to a busy weeknight dinner or even a quick lunch, as it’s on the table in about 20 minutes.

Fennel Tomato Soup

  • Servings: 4-6
  • Difficulty: easy
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Did you know tomato and fennel are besties? It's true. One taste of this soup will convince you this flavor combo is a match made in garden heaven.

Ingredients

  • 1 tbs. avocado or olive oil
  • 4 Italian sausages of choice, sliced into half moons
  • 1 large fennel bulb, diced
  • 1 tsp. fennel seeds
  • 2 tbs. white cooking wine, mirin, or water
  • 1 large can (28oz.) or jar (32oz.) diced tomatoes
  • 4 c. vegetable or bone broth
  • Sea salt & pepper
  • 2 large handfuls baby greens (such as spinach, kale, chard or a mixture), chopped

Directions

  1. Heat oil over medium. Add sausages and sauté until browned, about 5 minutes. 2. Add diced fennel bulb & seeds and sauté for another 4-5 minutes, until fennel is softened.
  2. Pour in cooking wine or water and scrape all the yummy bits off the bottom of the pan.
  3. Add tomatoes, broth, and season with salt & pepper. Cover pot and bring to a boil, then reduce heat to simmer for about 10 minutes.
  4. Remove from heat and stir in chopped spinach.

Happy Food Making, Mamas! ❤

 


Homemade Tomato Soup

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We crave tomato soup year round, so this healthful, veggie-loaded version really comes in handy and it uses ingredients I feel good about feeding my family.

This soup is equally delicious whether fresh or canned tomatoes are used.  It’s super simple and likely uses ingredients you keep on hand.  I like to make it in summer with fresh basil or in the fall with rosemary, thyme, and sage.  Sometimes we just have it au naturale, with no added herbs.  It’s yum any which way.

Another great thing about this soup is how adaptable it is.  It’s vegetarian as written, using homemade vegetable broth (find out how I make it on this Instagram post), or you could use bone broth if you prefer.  I love the flavor of roasted garlic here, but fresh grated garlic could be added before the tomatoes are stirred in.  This recipe also calls for two cups of carrots, but roasted squash, pumpkin, or cauliflower would be lovely swaps. The herbs can be changed up or left out altogether.  You get the idea!

Homemade Tomato Soup

  • Servings: 6-8
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A quick-to-prepare, healthy tomato soup that'll make enough for leftovers - well, probably!


Credit: Megan @ Mama Makes Food

Ingredients

  • 1 tbs. avocado, olive, or coconut oil
  • 1 medium onion, chopped
  • 2 c. carrots, roughly chopped
  • pinch sea salt + 1 teaspoon, divided
  • 1 large head garlic, roasted*
  • 1/4 c. fresh herbs of choice, finely chopped
  • freshly ground black pepper, to taste
  • 8 c. fresh tomatoes, cored and roughly chopped OR 2 32oz. jars diced tomatoes (2 28oz. cans will work too), undrained
  • 2 c. vegetable broth
  • 1 15oz. can lite coconut milk
  • 1 tsp. raw honey

Directions

  1. Preheat large soup pot over medium and add the oil. Once hot, stir in onions & carrots along with a pinch of salt. Sauté for 5-7 minutes or until onions are translucent and carrots are softened.
  2. Add garlic, herbs, remaining 1 tsp. salt, and black pepper to the pot and stir to combine. Pour in tomatoes. Cook for another 5 minutes until tomatoes start to break down.
  3. Add vegetable broth and increase heat slightly to bring to a boil. Once boiling, cover the pot and reduce heat to a simmer. Cook for 10 minutes more.
  4. Remove from heat and puree the soup with an immersion blender. Alternatively, the soup can be transferred to a blender and pureed in batches. Be sure to vent the lid as necessary to let steam escape. Soup pureed in a traditional blender will result in a smoother texture, especially if fresh tomatoes are used. If you don’t want to leave any tomato skins intact, I suggest blending this way, not with an immersion blender.
  5. Once soup is blended, stir coconut milk and honey.

*To roast garlic, preheat oven to 400.  Remove the outer papery bulb wrapper with your fingers, then cut about 1/4″ of the top of the bulb off, revealing the cloves. Cut a square of aluminum foil and place garlic in center.  Drizzle a teaspoon of avocado or olive oil over the top of the bulb, then wrap the foil and and around the garlic to seal shut. Place wrapped garlic bulb on a baking sheet and roast in the oven for 30 – 45 minutes.  Check for doneness after 30 minutes, but continue to roast until the cloves are golden and soft.  The time will vary depending on what variety of garlic you are using and how big the cloves are.

Happy Food Making, Mamas! ❤